Join Strawberry Shortcake to make a Strawberry Cake-Pop Bouquet for Strawberry Shortcake’s garden party!

Strawberry Shortcake dishes out her berry best recipes, from cakes to cookies to tarts and yes, even her very own iconic strawberry shortcake. Follow along at home with easy-to-follow measurements and instructions, and bake the magic happen!

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RECIPES:

Strawberry Cake

Ingredients:
2 whole eggs
1 cup sour cream
2 sticks unsalted butter, melted
1 cup water
2 cups white sugar
2 cups flour (unbleached all-purpose)
⅔ cup freeze-dried strawberries (ground into powder) 2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
(Optional!) 3 drops of pink food coloring for extra strawberry magic!

Let’s Bake: Ask a parent to preheat your oven to 350°F and move the rack to the middle.

Step 1: Mix it up!
In your mixer, blend eggs and sugar until smooth.

Add salt, baking soda, and vanilla.
Turn your mixer to low and slowly add ⅓ of your flour, then pour in your melted butters.
Scrape down the sides (don’t forget the bottom!) and add another ⅓ of the flour, then the water. Add the last bit of flour and mix until everything is fully combined.

Step 2: Prepare the cake pans and bake
Butter and line three 6-inch cake pans with parchment paper.

Pour in your batter evenly and tap the pans gently to pop air bubbles.
Bake for about 30 minutes, you’ll know it’s done when a toothpick comes out clean!

Let the cakes cool in the pans for 15 minutes, then move them to a rack to cool completely.

Once cool, you can decorate right away or wrap them up and refrigerate until you’re ready to create!

Strawberry Buttercream Ingredients:
2 sticks unsalted butter, softened
3 cups powdered sugar
Pinch of salt
2 teaspoons heavy cream
2 teaspoons vanilla extract
½ cup freeze-dried strawberries (ground into fine powder)
Step 3: Make the Buttercream:

Beat the butter on medium-high until smooth and fluffy.

Add the sugar and salt and mix on low until it looks soft and blended.

Add the cream and vanilla, then whip on high for about 4 minutes until light and fluffy! Add your strawberry powder one spoon at a time until you love the flavor and color. Transfer to a piping bag and get ready to decorate!
Buttercream Tip: You can make this ahead of time! Store it in the fridge for up to 2 days and let it warm up before using.

Strawberry Cake Pops

Ingredients:
1 layer of baked strawberry cake (crumbled up!)
⅓–½ cup strawberry buttercream
12 oz red melting chocolate (or mix red + white to make pink!) Cake pop sticks
1 teaspoon coconut or olive oil Parchment paper
Optional: black sprinkles for little “seeds”

To make the Cake Pops:

In a big bowl, crumble your cake with your hands until it’s nice and fine. Add the buttercream and squish together until it forms a smooth dough ball.
Scoop with a ¼ cup and roll into balls. Then gently shape into strawberries, wide at the top, narrow at the bottom.

Melt your chocolate in the microwave, 30 seconds at a time, stirring between each. Add a little oil to make it smooth

Dip the tip of your cake pop stick in the chocolate, then stick it into the top of your strawberry shape. Let it set for 5 minutes.

Now dip your whole cake pop into the melted chocolate and let the extra drip off. Place on parchment paper to dry for about 10 minutes.
Once dry, dip a toothpick in sprinkles and dot little “seeds” all over your strawberry pops!

Ta-da! You just made strawberry cake pops that look as cute as they taste!

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